Take a bowl and add enough water for the Chinese potato to get cooked. Clean the koorka/chinese potato, deskin and add it to the water.

To this, add turmeric powder, chilly powder,salt and Let it boil and the koorka has to be cooked completely.

Strain and keep it aside

Now, Take a pan and heat coconut oil in it. Put the fresh grated coconut into the pan. Fry the coconut in medium heat until it is reddish brown in color.

Add the turmeric powder, red chilly powder, coriander powder to the coconut mixture. Mix well and put off. Cool down completely and grind to a smooth paste adding very little water.

Again heat coconut oil in a pan. To this, pour in the ground coconut masala. Close and cook in medium heat for approximately five minutes or until raw smell goes off.

Add the cooked Chinese potato/koorka into the curry. Add 1 cup water to the curry to bring it to the curry consistency, Close and cook again for five more minutes so that the masala gets blended with the Chinese potato. Mix well

For the seasoning: Heat coconut oil in a pan, Crackle mustard seeds, cumin seeds, curry leaves, red chilli and shallots chopped. Add salt a pinch for the onions to get fried

Add asafoetida a pinch. Fry for half a minute until shallots are brown

Sprinkle little chilli powder to this. It is added to bring in color to the curry. Mix well and put off.

Take a bowl and add enough water for the Chinese potato to get cooked. Clean the koorka/chinese potato, deskin and add it to the water.

To this, add turmeric powder. Any vegetable when used for cooking, it is very essential in Indian cooking to add turmeric powder due to its medicinal antiseptic property

Furthermore, add chilly powder to taste. It is added when cooking so that the chinese potato/koorka does not taste bland.

Add salt enough for the vegetable

Let it boil and the koorka has to be cooked completely. Check by pricking with knife or fork. If it is soft, Then the vegetable is done. Do not overcook as we have to boil it along with the curry. If overcooked, then the koorka will get mushy and mix with curry which we don’t want to happen.

Strain and keep it aside

Now, Take a pan and heat coconut oil in it.

Put the fresh grated coconut into the pan

Fry the coconut in medium heat until it is reddish brown in color.

Until the coconut looks like this

Simmer/ reduce the flame to low and add the spice powders. First add the turmeric powder

Further add the red chilly powder.

Lastly, add coriander powder to the coconut mixture

Mix well and put off. Cool down completely and grin to a smooth paste adding very little water.

Again heat coconut oil in a pan

To this, pour in the ground coconut masala

Close and cook in medium heat for approximately five minutes or until raw smell goes off. If water is less, then add little water to make sure it does get burnt.

Add the cooked Chinese potato/koorka into the curry

Add 1 cup water to the curry to bring it to the curry consistency,

Close and cook again for five more minutes so that the masala gets blended with the Chinese potato.

Mix well

For the seasoning: Heat coconut oil in a pan

Crackle mustard seeds

Add cumin seeds when mustard seeds crackle

Add curry leaves, red chilli and shallots chopped

Add salt a pinch for the onions to get fried

Add asafoetida a pinch

Fry for half a minute until shallots are brown

Sprinkle little chilli powder to this. It is added to bring in color to the curry. Adding chilli powder is optional

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My name is Jinoo Jayakrishnan, and I’m the little brains (I guess i have some?) behind the blog, Jinooskitchen.com. Jinoo's Kitchen was started in 2012 just like a hobby but as days passed it became a passion and now into ...